Adventures with CSA Veggies – July 2016

By the beginning of July, I was becoming overwhelmed with vegetables from our weekly medium share from Gorman Farms Community Supported Agriculture (CSA). I was not eating all the veggies each week in June and the crispers were never empty. I was thrilled to have guests right after the 4^th of July; I sent home all the excess with them – filling the ice chest they had brought for the purpose.

I have strategies to keep veggies for a little longer: basil in a glass of water on the counter and

Greens (like carrot tops) in bins that I save from salad greens purchased in the winter.

Now when I see the board, I’m already thinking about what I’ll make. I’ve enjoyed make dark red (chocolate) pudding with beets and zucchini (summer squash since I pick the other colors than dark green if given a choice) bread already. Something as simple as slices of cucumbers and turnips with hummus makes a great summer snack (or meal).

We haven’t gotten tomatoes yet (maybe next week), but I was in the mood for something tomato yesterday and made an excellent soup with leeks, potatoes, summer squash, basil and carrot tops….in a spicy ‘spaghetti’ sauce. Yum!

I still may have to shred some of the summer squash to freeze for fall and winter baking before I pick up next week’s share!